Champagne Cookie Cake - Pilar Hernández's Chilean Kitchen
This champagne biscuit cake is so classic in Chile, I think I first encountered it at my husband's house and it was the first cake I made here in the USA, 10 years ago for my husband's birthday.
Ingredients · Servings 10
- 3 packs of champagne biscuits
- 1 box of instant chocolate pudding mix (the one I bought needed 2 cups of milk) or this pudding mix or this vegan pudding mix
- 1 cup of very cold heavy whipping cream
- 2 tablespoons of sugar
- 1/2 cup of milk for soaking the cookies
Method · PT-497396H57M35S
- Prepare the pudding according to the box instructions. Let it cool according to the instructions.
- Beat the cream at high speed until it starts to form soft waves, reduce the mixer speed to medium and add the sugar in a stream, beat again at high speed until stiff peaks form and this is Chantilly cream.
- Mix the chocolate pudding with the cream using folding motions.
- Place the milk for soaking the cookies in a deep dish.
- Cover an oblong cake tin with kitchen plastic wrap.
- Soak each cookie in the milk, turning it over and over, 1 second per side, and assemble the cake layer by layer.
- Place chocolate cream between each layer.
- Cover with the remaining cream and decorate as desired.
I hadn't made it again, with my in-laws here and a trip the next day, I needed a quick and delicious cake.
I decorated the side with a large star-shaped piping tip. I used a boxed pudding mix, but I've included links to homemade pudding recipes in the recipe.
Description
A delicious and very easy cake.
- ½ cup of milk to soak the cookies
